Utilization of mung bean (vigna radiata (l.)wilczek) as fermented beverage = Pemanfaatan kacang hijau (vigna radiata (l.)wilczek) sebagai minuman fermentasi

Darmawan, Alvin (2012) Utilization of mung bean (vigna radiata (l.)wilczek) as fermented beverage = Pemanfaatan kacang hijau (vigna radiata (l.)wilczek) sebagai minuman fermentasi. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Mung bean is one of the legumes which is abundant in Indonesia and rich in nutrients. In this research, mung bean juice with sucrose and skim milk was fermented with lactic acid bacteria to produce a fermented beverage. S. thermophilus, L. acidophilus, and S. thermophilus were used as starter. The research was started by determining the bacterial growth phase. The log starter for S. thermophilus was 5 hours, L. acidophilus was 16 hours, and L. plantarum was 11 hours. The objectives of the preliminary research was to determine the most suitable skim milk concentration and combination starter. The result showed the most suitable skim milk concentration was 6% while the most combination starter was 2:2:1 (S. thermophilus : L. acidophilus : L. plantarum). This result was used in the main research to determine the most suitable fermentation condition. In main research the most suitable fermentation condition was anaerob condition. The final product was analyzed for proximate and functional component by GC-MS method. The mung bean fermented beverage contain moisture (89,19%), ash (0,77%), protein (2,82%), fat (3,40%), and carbohydrate (3,82%). The functional component are α-pinene, eucalyptol, verbenone, benzoic acid, camphene, myristicin, β-sitosterol, stearic acid, linoleic acid, α-humulene, dan squalene.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Darmawan, AlvinNIM03420080090ALV_1N@HOTMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, Adolf Jan NexsonNIDN0107016701UNSPECIFIED
Thesis advisorEveline, EvelineNIDN0308048201UNSPECIFIED
Uncontrolled Keywords: Mung bean; fermented beverage; Streptococcus thermophilus; Lactobacillus acidophilus; Lactobacillus plantarum; Lactic acid bacteria
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 08:06
Last Modified: 14 Oct 2020 05:03
URI: http://repository.uph.edu/id/eprint/1907

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